Whole Wheat Carrot Muffin

Whole Wheat Carrot Muffin might be a good recipe to expand your breakfast recipe box. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 169 calories. This lacto ovo vegetarian recipe serves 12 and costs 40 cents per serving. Several people made this recipe, and 118 would say it hit the spot. This recipe from Cookin Canuck requires nonfat greek yogurt, golden raisins, whole wheat pastry flour, and canolan oil. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a solid spoonacular score of 43%. Whole Wheat Muffin, Whole Wheat Muffin, and Whole Wheat English Muffin are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

¾ cup unsweetened applesauce

1 tsp baking soda

½ cup (packed) brown sugar

2 tbsp canola oil

1 cup (lightly packed) shredded carrots

1 egg

1/3 cup golden raisins

¾ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

½ cup nonfat plain Greek yogurt

12 pecan halves

1/3 cup chopped pecans

1 ½ cups whole wheat pastry flour

Equipment:

muffin liners

muffin tray

whisk

bowl

oven

toothpicks

frying pan

Cooking instruction summary:

Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.Spoon the muffin batter into the prepared muffin cups.Bake for 7 minutes. Place one pecan half on top of each muffin. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.Remove muffins from the pan and allow to cool. Serve.

 

Step by step:


1. Preheat the oven to 375 degrees F. Lightly coat the muffin tin with cooking spray.In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger and salt.In a large bowl, combine the applesauce, Greek yogurt, brown sugar, canola oil and egg. Stir together until the mixture is smooth.Stir the dry ingredients into the applesauce mixture until combined. Stir in the carrot, raisins and chopped pecans.Spoon the muffin batter into the prepared muffin cups.

2. Bake for 7 minutes.

3. Place one pecan half on top of each muffin.

4. Bake until a toothpick inserted in the center of the muffins comes out clean, an additional 7 to 9 minutes.

5. Remove muffins from the pan and allow to cool.

6. Serve.


Nutrition Information:

Quickview
169k Calories
3g Protein
6g Total Fat
26g Carbs
4% Health Score
Limit These
Calories
169k
8%

Fat
6g
10%

  Saturated Fat
0.65g
4%

Carbohydrates
26g
9%

  Sugar
13g
15%

Cholesterol
14mg
5%

Sodium
124mg
5%

Get Enough Of These
Protein
3g
8%

Manganese
0.89mg
45%

Vitamin A
1810IU
36%

Selenium
11µg
17%

Fiber
2g
11%

Phosphorus
93mg
9%

Vitamin B1
0.12mg
8%

Magnesium
31mg
8%

Copper
0.15mg
7%

Vitamin B6
0.12mg
6%

Iron
0.95mg
5%

Vitamin B2
0.09mg
5%

Potassium
177mg
5%

Vitamin B3
1mg
5%

Zinc
0.72mg
5%

Vitamin E
0.71mg
5%

Vitamin K
3µg
4%

Calcium
34mg
4%

Folate
12µg
3%

Vitamin B5
0.26mg
3%

Vitamin B12
0.1µg
2%

Vitamin C
0.97mg
1%

covered percent of daily need
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Food Trivia

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